Ingredients Jump to Instructions ↓

  1. 6 servings leftover, refrigerated bollito misto, recipe above

  2. 1 head frisee, torn into individual leaves

  3. 2 heads radicchio, cored and cut into chiffonade

  4. 2 tablespoons real balsamic vinegar , plus

  5. 4 tablespoons

  6. 6 tablespoons extra-virgin olive oil

  7. Salt and pepper, to taste

  8. Parmigiano-Reggiano, for shaving

Instructions Jump to Ingredients ↑

  1. Slice the leftover meats into bite-sized pieces and place in a large, non-reactive bowl with the frisee and radicchio . Toss well with 2 tablespoons of the vinegar, oil and salt and pepper. Divide evenly among 6 chilled dinner plates, top with shaved curls of Parmigiano, drizzle remaining vinegar over and serve.


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